Spaghetti with Swiss Chard

In attempt to branch out, I have started trying to incorporate ingredients into my weekly dinner parties that I have never had before. Usually they are from the produce department at Whole Foods Market where I often stand, jaw grazing the floor in astonishment at how many things I HAVEN’T tried.

When was the last time you incorporated daikon into your dinner time? If you have an answer other than never, please send me a recipe. I would love to try some daikon.

Last week I decided to go with Swiss chard. Mainly because the stems are rainbow colors.

Priiiiiiiittttttttttaaaaaaaaayyyyyy.

I decided to start out with a pasta dish. Half because I only wanted to make one things for dinner after Lish and I went back to swim practice last week after a six month absence and half because I was scared it would be gross and I would need to mask it with lots of other flavors.

Yeah. Lish and I tried to go do a high intensity swim workout after a six month break.

I’m still recovering.

So, chard turned out to be not so bad. It’s super healthy and it has a much more mild taste than kale. But it has a more aggressive taste than spinach. When I cooked it down it was super mild and a great addition to this super flavorful pasta.

Heat the oil in a heavy large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes.

Add the chard and sauté until it wilts, about 2 minutes.

Add the garlic and sauté until fragrant, about 1 minute.

Stir in the tomatoes with their juices, wine, and red pepper flakes.

Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil.

Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti.

Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.